Beetroot and Pomegranate Soup

June 24, 2016

  • Yields: 4


1 tbsp Light olive oil

75 g Onion, finely chopped

175 g Carrots, thinly sliced or small dice

150 g Parsnips, thinly sliced or small dice

1/2 tsp Ground coriander

800 ml Light stock

350 g Cooked beetroot (not in vinegar), sliced

4 tsp Fresh dill, chopped

1 Pomegranate

To garnish

4 tbsp Plain/soya yoghurt

2 tbsp Walnut pieces (optional)


1Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften.

2Add the coriander and cook for a further 2 minutes.

3Add the stock and beetroot.

4Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.

5Cut the pomegranate in half and extract the juice using a lemon squeezer.

6Blend the soup and add the juice to taste (up to 4 tbsp).

7Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.

8Serve with walnut bread or if nut free, granary or rye rolls.

9© The Vegetarian Society


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